Sweet Potato Casserole

I made it home for Thanksgiving this year. As part of Thanksgiving dinner I was requested to make a sweet potato casserole as such I decided that I would slip in a wonderful Paleo option. I made this dish and it was very well received. My cousin even took home the left-overs! 

3 cups baked sweet potatoes (can bake them in the oven or cook them in the microwave)
1/4 cup honey

2 large eggs, beaten

1/2 cup unsalted butter or ghee, melted

1/2 cup coconut milk (or heavy cream)

1 1/2 tsp vanilla extract

1/4 tsp Celtic sea salt

Topping
1 cup almond flour
2 tbsp coconut flour
2 tbsp honey

1/8 tsp Celtic sea salt
4 tbsp butter or ghee, melted

1 cup chopped pecans

Preheat oven to 350º F and adjust rack to middle position. Place sweet potatoes, honey, eggs, butter, coconut milk, vanilla and salt in a mixing bowl. Mash potatoes and stir until all ingredients are thoroughly mixed. Pour into an 11 x 7-inch baking dish.

Place almond flour, coconut flour, honey, salt and butter in a medium mixing bowl. Stir until combined. Stir in pecans. Sprinkle pecan mixture in an even layer over the sweet potatoes. Bake for 20 minutes until golden brown.

Enjoy!

Recipe from Deliciously Organic 

Berry Banana Parfait

This is a tasty quick treat!

1 frozen banana
1 tbsp almond butter
2 tbsp coconut milk
Sprinkle of cinnamon
Berries (raspberries, blueberries, blackberries etc)
A spoonful of protein powder (optional)

Blend the banana, almond butter, coconut milk, cinnamon and protein (if using) in the blender. Layer with berries in serving bowl.

Enjoy! It's as simple as that!

Coconut Green Thai Curry

3 chicken breasts, chopped
2 tbsp olive oil
1/2 cup mushrooms, sliced
2 - 3 tbsp green curry paste (I used Thai Kitchen from Sobey's)
1 can coconut milk
2 cups mixed vegetables (broccoli, snow peas, carrots, cauliflower, celery) - I used a bag of stir fry mix from Sobey's
Bean sprouts
Lime wedges

Heat 1 tbsp of olive oil in a skillet on medium heat. Add chicken and cook until no longer pink. Add the sliced mushrooms and cook for an additional 3 to 4 minutes. remove the chicken and the mushrooms from the pan and set aside.

Heat the remaining 1 tbsp of olive oil in the same pan, add the green curry paste and cook for 1 minutes. Slowly add the coconut milk and whisk together. Continuing mixing until the curry paste has been incorporated. Add the vegetables and simmer for 10 to 15 minutes. Add the chicken and mushrooms back to the pan and cook for an additional 5 minutes. 

Serve on top of bean sprouts and with a lime wedge.